JPH069384A - Nutrition composition having improved taste and being takable orally - Google Patents

Abstract

PURPOSE: To obtain the subject composition favorable for oral intake thereof containing a low-pH amino acid consisting of a compound involving the synthesis of arginine or valine or the like. CONSTITUTION: This composition comprises a low-pH amino acid selected from compounds involving the synthesis of arginine, valine and polyamines (pref. monophosphate of arginine, ornithine or valine, exhibiting pH 3-6), and a nucleus substrate source (e.g. natural nucleus substrate, nucleoside), polyunsaturated fatty acid (e.g. omega-3 and omega-6 polyunsaturated fatty acids), vitamins, minerals, etc. Preferably, this composition comprises (A) 3-50g of a low-pH arginine, (B) 0.1-4g of an RNA, (C) 0.1-20g of omega-3 polyunsaturated fatty acid, and (D) 0.1-20g of omega-6 polyunsaturated fatty acid.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION Nutrition and its clinical role in health and in the fight against disease and other infectious diseases are receiving increasing attention. In order to stimulate the immune system and minimize the risk of infection, various nutritional compositions have hitherto been administered to inpatients, especially to critically ill patients. The prior art has shown that nutritional supplementation therapy given to patients enterally and parenterally is effective in reversing catabolic effects and stimulating anabolic effects. This improvement in the patient's metabolic status is believed to be important for the healing process and patient survival.

The surgical process is an extreme attack on the body and can affect the patient's immune response system. Nutrition can also affect the immune response system after surgery or other major attacks on the body. For example, U.S. Pat. No. 4,981,844 describes a patient at least 2 per kilogram body weight for at least 10 days prior to surgery.
Having 0-60 kcal and 2 of said calories
It describes a method of improving immune response and infection resistance by administering a diet in which 0-80% is derived from linoleic acid.

US Pat. No. 4,752,618 describes a method of minimizing infections by administering a diet rich in omega-3 fatty acids. US Pat. No. 4,758,553 describes a composition of nucleic acid components for nutritional supplementation that promotes effective use of amino acids in the body and ensures nutritional regulation and nitrogen balance.

US Pat. No. 4,820,731 describes a parenteral dietary supplement containing a mixture of oils rich in omega-3 and omega-6 fatty acids to minimize the risk of infection. Is disclosed. US Patent No. 4,871,7
68 describes a dietary supplement containing omega-3 oils and medium chain triglycerides. U.S. Pat. No. 5,053,387 describes a composition for treating wounds comprising a complete protein, arginine, carbohydrates, fish oil and lipids including omega-3 fatty acids of linoleic acid.

US Pat. No. 4,414,238 describes about 3.
Disclosed is a liquid basic diet containing carbohydrates, amino acids, and lipid components having a pH in the range of 0-4.4.

US Pat. No. 4,420,432 describes neutral crystalline salts of basic L-amino acids and L-malic acid.

European Patent Publication No. 0246747
Describes an enteral diet having a pH of less than about 4.5 and containing protein or protein-derived compounds, fats, carbohydrates and water.

US Pat. No. 4,417,916 describes the encapsulation of various chemicals, flavorants and the like. U.S. Pat. No. 3,897,361 describes, for example, mineral oils, fish oils,
A method of making microcapsules of hydrophobic oils such as vegetable oils is described.

Of the three main methods available for maintaining nutrition in hospitalized patients (ie, oral, gastrointestinal and intravenous), the oral method is the least used. Oral nutritional support requires that voluntary intake of food not only meets recommended dietary tolerance, but also corrects previous deficiencies and meets additional metabolic conditions of disease or trauma . The pleasant (not disliked) response of an individual to the flavor of the food being eaten is an important decision whether and how much to consume it. Widely defined flavors include odors and tastes (flavors vary by mouthfeel and temperature).

A number of factors contribute to the unpleasant flavor of many nutritional support compositions. These include (1) amino acids with a bitter taste, such as arginine, (2) fish oils,
(3) heat treating the composition, and (4) including a protein source such as casein. In order to produce a good tasting product, the present invention had to solve a number of problems with novel techniques and combinations of ingredients.
At normal alkaline pH, arginine and other amino acids have a highly undesirable and extremely bitter taste. Fish oils are known for their unpleasant taste and organoleptic properties. Heat treatment of liquid nutritional compositions can lead to unpalatable decomposition by-products.
Coagulation problems can result from the use of casein and other protein sources.

It is clear from the available literature that the poor taste and organoleptic properties of many commonly available nutritional formulas are the main reason for their poor mouthfeel. Therefore, patients will generally be dissatisfied with the program of receiving nutritionally relevant amounts of many amino acid-containing or fish oil-containing nutritional formulas. However, the present invention can significantly improve the taste characteristics and mouthfeel of nutritional support compositions so that they can be effectively used orally.

[0012]

SUMMARY OF THE INVENTION An orally ingestible nutritional composition having an improved taste comprises a low pH form of an amino acid selected from the group consisting of arginine, valine and other compounds related to the synthesis of polyamines. Contains. The unpleasant bitterness of these amino acids is at low pH (ie below 7,
Salts (preferably lower than 6) or other forms such as phosphates, citrates, maleates, tartrates, acetates, fumarates, adipates, lactates, hydrates and other ions It is improved by the use of the seeds as well as their mixtures or their conversion in situ. A preferred composition comprises arginine phosphate or a mixture of arginine phosphate and arginine citrate. The composition is also preferably a source of nuclear substrates such as RNA, and polyunsaturated fatty acids such as omega-3 and omega-6 from fish oil.
It also contains polyunsaturated fatty acids, the fatty acids being preferably encapsulated.

The composition may be in a form such as a dry powder or a liquid based on water. The composition is about 3-7
Has a pH of about 750 per unit dose
-Provides an energy supply of -3500 kcal / day. The composition has a relatively pleasant taste and is suitable for oral ingestion.

[0014]

DETAILED DESCRIPTION The present invention is directed to improved taste and mouthfeel containing amino acids such as those selected from low pH forms such as arginine, valine and other compounds related to the synthesis of polyamines and mixtures thereof. The present invention relates to an orally ingestible nutritional composition having sex. These compositions effectively overcome the unpleasant taste and organoleptic properties of amino acid-containing nutritional compositions.

The amino acids used in the present invention are very bitter and uncomfortable at alkaline pH. The taste of nutritional compositions containing these amino acids has a low pH.
The use of amino acids in the form or conversion to them with in-situ food grade acids is dramatically improved.
The concentration of the amino acid form in the water is not very important for the measurement of pH, and can be varied within a very wide range as recognized by the experts, a suitable concentration being about 0.1% by weight. To the saturation of the solution, ie up to about 20% each by weight. Any low pH form of the amino acid can be used, such as salts or ionic species, as long as it is physiologically acceptable and does not have an unpleasant taste. Low pH forms include phosphoric acid,
Included are acid addition salts of food grade acids such as citric acid, adipic acid, tartaric acid, acetic acid, fumaric acid, malic acid and lactic acid and the like and mixtures thereof. If the acid is di- or tri-basic, the low pH salt form is di- or tri-.
It can be a salt, for example a di- or triphosphate. Low pH amino acid forms also include ionic species having an acidic aqueous pH of less than 7 or prepared in situ at an acidic pH. Examples of suitable ionic species include, but are not limited to, the cations of the amino acid salts listed above. The salts and ionic species may be in hydrate form. Particularly suitable amino acids for use in the low pH form are arginine, ornithine and valine.

Preferred low pH forms are the ions and salts of phosphates or a mixture of said phosphates and citrates. Suitable low pH phosphates of amino acids for use according to the invention or according to the invention are monophosphates. The most preferred salts for use in the present invention are the phosphates of arginine and other compounds related to the synthesis of polyamines. The term "other compounds related to the synthesis of polyamines" as used herein is intended to include, but is not limited to, arginine, arginine precursors, ornithine, etc. Refers to arginine and ornithine. Arginine has been shown to enhance host defense mechanisms. This is evidenced by increased blastogenesis, decreased tumor appearance and development of lymphocytes in response to mitogens in animals and humans, increased viability in animals, and increased receptivity of cells to lymphatic motility. .

The amount of arginine component provided can vary within wide limits, depending in particular on the desired treatment, the patient to be treated and the wishes of the patient. That is, if the patient to be treated is an adult (typically about 60-75 kg body weight), then 3-40 grams, preferably 1
0-35 grams, most preferably 15-22 grams,
A satisfactory immunostimulatory response is generally obtained with compositions that are formulated to allow a daily dosage of arginine. Ornithine and / or other compounds involved in the synthesis of polyamines can be replaced with arginine in a 1: 1 molar ratio or can be used in combination with arginine.

The low pH forms of the amino acids of the present invention, eg arginine phosphate, can be prepared by dissolving arginine (free base) in water at a concentration which is slightly below saturation (ie 15% w / w). . A food grade acid such as concentrated phosphoric acid is added and the pH is adjusted to about 4 or less. This solution can then be used as it is, or can be mixed with a carrier such as maltodextrin and / or dried by various techniques such as freeze drying, spray drying, vacuum drying and the like. it can.

The compositions of the present invention are of varying amounts, preferably from about 0.1 to about 20% solids by weight, more preferably from about 3 to about 1.
It can contain 0% of the low pH form of the amino acid. Preferred compositions contain about 3 to about 50 grams of the low pH form of the amino acid in a daily dosage unit.

The nutritional composition of the present invention preferably comprises a nuclear matrix source and polyunsaturated fatty acids. Suitable nuclear substrate sources for use in the compositions of the present invention include natural nuclear substrates, nucleosides, nucleotides, RNA, DNA, their equivalents and / or mixtures containing one or more of these compounds. Contains or consists of.

Natural nuclear substrates include the purines, adenines and guanines, and the pyrimidines cytosine, thymine and uracil. If the nuclear substrate source is in the free nuclear substrate form, it is preferably uracil.

Natural nucleosides include ribose nucleosides, adenosine, guanosine, uridine and cytidine, and deoxyribose nucleosides deoxyadenosine, deoxyguanosine, deoxythymidine and deoxycytidine.

The natural nucleotides include phosphoric acid esters of natural nucleosides such as adenylate (AMP), guanylate (GMP), which are monophosphoric acid esters.
Included are uridylate (UMP), cytidylate (CMP), deoxythymidylate (dTMP), deoxycytidylate (dCMP), and diphosphates and triphosphates of natural nucleosides such as ADP and ATP. .

A purified nuclear substrate source, such as yeast, is preferred. However, other sources such as meat can be used.

The dose of nuclear substrate source depends on the type of treatment desired,
It will depend on such factors as the patient being treated. That is, when the patient to be treated is an adult, 0.1-4.
To allow a daily dosage of 0 grams, preferably 1-3 grams, most preferably 1.25-2.5 grams of RNA, or an equivalent amount of another source of nuclear substrates. A satisfactory immunostimulatory response is generally obtained with the formulated compositions of the invention. For purposes of this invention, one weight unit of nuclear substrate is considered to equate to 2.5-3.0 weight units of RNA, DNA, nucleosides or nucleotides.

Polyunsaturated fatty acids are well known in the art as having two or more double bonds per molecule and are available from a variety of plant, animal and synthetic sources. Suitable polyunsaturated fatty acids (PUFAs) for use in accordance with the present invention include omega-3 PUFAs and omega-6PUFAs and mixtures thereof. Examples of omega-3 PUFAs that are particularly suitable for use in the compositions of the present invention include eicosapentaenoic acid (EP
A) and docosahexaenoic acid (DHA). Suitable sources for such Omega-3 PUFAs are known. They include linseed oil, canola oil and fish oils such as menhaden sardine oil, salmon oil, mackerel oil, cod oil, herring sardine oil, sardine oil, smelt oil and blends thereof.

The dosage of omega-3 PUFA depends, among other things, on the type of treatment, the patient to be treated and the like. Suwanachi,
If the patient to be treated is an adult, about 0.1
-20 grams, preferably 0.1-15 grams, most preferably 0.15-10.0 grams, formulated to allow a daily dosage of omega-3 fatty acids. A satisfactory immunostimulatory response is generally obtained with the compositions of the invention.

Examples of omega-6 PUFAs that are particularly suitable for use in accordance with the present invention include linoleic acid and arachidonic acid (ETA), with linoleic acid being most preferred.
They include vegetable oils. Omega-6 PUFA with high linoleic acid content such as safflower oil, sunflower oil, soybean oil, cotton oil and corn oil
Sources are preferred.

The supply of omega-6 PUFAs depends inter alia on the type of treatment, the patient to be treated, etc. Typically, the composition of the present invention is administered 0.1 to 20 grams, preferably 0.15 to 15 grams, most preferably 0.5 to 10 grams of omega-6 PUFA per day. Will provide the quantity.

Omega-3 and omega-useful in the present invention
6PUFA is the free acid form or omega-3 or omega-
It can be in a form suitable for the physiological supply of 6PUFA, for example the triglyceride form.

In a preferred composition of the invention, polyunsaturated fatty acids are encapsulated to mask the taste and improve storage stability.

Fish oils are readily oxidised, and some compounds in the oxidised oils are associated with cell damage and disease. Unsaturated fatty acids readily react with atmospheric oxygen and undergo autoxidation in the presence of a suitable free radical initiator. The process begins with the loss of hydrogen groups from the cis 1,4 pentadiene methylene group in the unsaturated fatty acid molecule and can be initiated by transition metals, UV light, enzymes, and / or heat. After the initial induction period, the oxygen absorption rate increases exponentially. Fatty acid free radicals are highly reactive and combine with oxygen to form peroxy groups. They remove hydrogen from other unsaturated fatty acid molecules to form fatty acid hydroperoxides, which are the major products of autooxidation. Hydroperoxides are very unstable and decompose to form a wide variety of secondary products. Autoxidation of oils causes oxidation and the generation of unpleasant flavors and odors in food. While hydroperoxides are tasteless, their decomposition products, saturated and unsaturated aldehydes, ketones, acids and other oxidizing compounds, impart an unpleasant flavor and odor. The resulting small molecular weight compounds have a very low odor threshold, so oxidation can be detected at an early stage, a few ppm to give unacceptable odor and flavor to fish oil.
Or only ppb is needed.

The inhibition of the oxidation of fish oils is done by limiting their exposure to oxygen and their contact with metal ions. This is preferably the extraction of fish oil from fish using low temperatures, antioxidants (vitamins E and C, B
HA, BHT, TBHQ) as well as the use of nitrogen to replace oxygen. After extracting the fish oil, careful regulation and encapsulation and packaging will ensure a product with long-term stability and acceptable taste. Methods for encapsulating oils such as fish oils, flavor oils and the like using various natural and synthetic polymers are known. Any of the encapsulation methods known in the art can be used in accordance with the present invention. For example, US Pat. No. 3,897,361 describes a method of making microcapsules of hydrophobic oils, and this disclosure is hereby incorporated by reference.

The composition of the invention is particularly suitable for oral ingestion, but it can also be administered to the gastrointestinal tract via a feeding tube. The composition is preferably in aqueous or dry powder form, where the powder is simply added to water before use. The packaging of the composition is preferably carried out in an oxygen-free environment to give a product that is almost oxidation free. Suitable packages include, for example, steel or composite canisters or hermetically sealed parcels, all of which are impermeable to oxygen. The packaged product is storage stable for over a year.

The composition optionally comprises vitamins, minerals,
Rare elements, flavoring agents, colorants, sweeteners and various other ingredients useful in nutritional compositions can be included. Sweeteners include any of the natural or artificial sweeteners known in the art, but preferably the sweeteners are sucrose, fructose, maltodextrin and aspartame.
It is preferred to use whey protein in the composition which gives a stable, non-clotting composition over a wide pH range, preferably at about pH 3-7. Suitable flavoring agents for the composition are natural and artificial acid flavoring agents such as lemon, lime, orange, peach, pineapple and raspberry.

The compositions of the present invention have a pH in the range of about 3 to about 7, more preferably about 3 to about 6, most preferably about 3 to about 5.

In accordance with a preferred embodiment of the present invention, the composition is a complete diet used as a single nutrient source to provide all the necessary daily calories, nitrogen, fatty acids, vitamins, minerals and rare elements. It is a shape.

Generally, the daily caloric content provided to an adult by the composition is about 750-3500 kcal / day, preferably about 1000-2000 kcal / day.
It will be in the range of days. For example, for use after trauma after surgery, depending on the patient's condition, first (1-5 days) administer a deficient daily calorie dose and then normal 1
It may be desirable to increase the energy supply to meet daily caloric needs. Supplementation of nitrogen, carbohydrate and lipid sources for total daily calories can vary within wide limits. In a preferred composition of the invention, the carbohydrate source is 40-of the total energy supply.
70%, and the nitrogen and fatty acid sources each provide 15-30% of the total energy supply of the composition.

Some examples of nitrogen sources suitable for the composition of the present invention include nutritionally acceptable proteins such as whey proteins, caseinates, and protein hydrolysates. Suitable carbohydrate sources include, for example, maltodextrins, sucrose, fructose and the like. Suitable fatty acid sources include, for example, triglycerides. Suitable examples of triglycerides suitable for use in the compositions of the present invention provide the desired amounts of omega-3 and omega-6 fatty acids and contain medium chain fatty acid residues (ie C ₆ -C). Triglyceride oils rich in ₁₂ fatty acid residues) are included. Preferably, the triglyceride source is used to modify the produced eicosanoids among various types of unsaturated fatty acids, especially polyunsaturated omega-3, polyunsaturated omega-6 and mono-unsaturated omega-. Provides a balance between the 9 fatty acids. Suitable sources of such triglycerides are eg LCT (long chain triglycerides) and MCT (medium chain triglycerides).
Is a physical mixture of or is composed of lipids.

The MCTs and LCTs suitable for use in the physical mixture can be used in pure form or in the form of oils rich in MCT or LCT.
As mentioned above, the LCT source is conveniently rich in essential fatty acid residues. Suitable MCT sources are, for example, seed oils such as coconut oil, coconut oil, bals oil, cofne oil, Tsukum oil and vegetable oils including their fractional classification.

A preferred composition of the present invention is 1-30 grams, preferably 2-20 grams, most preferably 7-16.
It contains trigrams of glycerides of medium chain fatty acids, especially lauric acid, which gives a daily feed rate.

A particularly preferred composition of the present invention is 1-30 grams, preferably 5-25 grams, most preferably 5-.
It contains 20 grams of triglycerides which gives a daily feed of mono-unsaturated fatty acids. Suitable sources of mono-unsaturated fatty acids give omega-9 mono-unsaturated fatty acids and are rich in oleic acid. Examples of such sources include olives, canola, safflower (hybrid) and sunflower (hybrid).

Examples of vitamins suitable for inclusion in the compositions of the present invention include pharmaceutically acceptable forms of vitamin A, vitamin D, vitamin E, vitamin K, vitamin C, folic acid, thiamine. , Riboflavin, vitamin B ₆ , vitamin B ₁₂ , niacin, biotin and pantothenic acid.

Examples of minerals suitable for inclusion in the compositions of the present invention include pharmaceutically acceptable forms of sodium, potassium, calcium, phosphorus, magnesium, manganese, copper, zinc, iron, Selenium, chromium and molybdenum are included.

Particularly preferred nutritional compositions of the present invention include: a) about 3 to about 50 grams of low pH form of arginine; b) about 0.1 to about 4 grams of RNA; c) about 0.1 to about. It contains 20 grams of omega-3 polyunsaturated fatty acids, d) about 0.1 to about 20 grams of omega-6 polyunsaturated fatty acids.

The compositions of the present invention may be used in patients suffering from reduced host defense mechanisms such as post-operative trauma, cancer, chemotherapy / radiotherapy, sepsis, trauma, burns, immunosuppressive drug therapy, malnutrition, transfusion-induced. It is particularly suitable for use in patients suffering from reduced host defenses as a result of immunosuppression and the like. It is true that the body cannot easily metabolize the nutrients needed to ensure normal function when under severe stress. Administration of the compositions of the present invention helps maintain, preserve and enhance desired immune function. The immune system responds surprisingly rapidly and favorably to administration of the compositions of the invention. Such a composition thus enhances host defense depletion, thus maintaining normal immune function in humans lacking an immune response, promoting the growth of the immune system in developing humans, and enhancing human aging immunity. It can be used, for example, to strengthen the system.

The present invention therefore also provides a composition of the invention for use in a method of maintaining or stimulating the immune system of a patient in need of such treatment. further,
The present invention also provides a method of improving the taste and mouthfeel of an orally ingestible nutritional composition containing an amino acid which comprises an amino acid according to the invention in a low pH form therein.

The following examples are presented to further illustrate the present invention. The examples are for illustrative purposes and not for limitation purposes. The present invention encompasses the embodiments shown and described herein and their equivalents.

[0049]

【Example】

Example I A composition within the scope of the present invention was prepared by dissolving arginine in water to produce a solution containing 15% by weight arginine. The pH of the solution was adjusted using concentrated phosphoric acid to various pH's ranging from an initial pH of about 10 to pH3-pH7. The solution was then evaluated for taste and sensory factors and on a scale of 0-3 (0
-1 = complete acceptance, 2 = discomfort, 3 = inedible). The results of this evaluation are shown in Table I below.

[0050]

[Table 1] The results show that at acidic pH below 7, the acid and sensory factors of arginine were significantly improved as arginine phosphate.

Example II A dry powder nutritional composition within the scope of the present invention was prepared by combining the ingredients and packaging them in a nitrogen atmosphere (oxygen free) to give a final composition having the following composition: It was produced by producing.

[0052]

TABLE 2 Ingredient Amount (wt%) fructose 37.0 concentrated whey protein 19.0 Encapsulated Fish Oil 17.0 Oil 8.0 Citric acid 7.0 vitamins / minerals / RNA 6.0 L-Arginine 5.0 Flavor (Orange-Pineapple) 1.0 A half cup amount of this powder composition is reconstituted in 8 fluid ounces of water or other liquid to produce a composition having a pH of about 3-5. did. The composition had an orange-pineapple flavor and was not bitter.

Example III A liquid nutritional composition according to the invention having the following composition was prepared.

[0054]

TABLE 3 Ingredient Amount (wt%) Deionized water 78.0 sugar 14.0 concentrated whey protein 4.0 L-Arginine 2.5 Vitamins / Minerals 0.9 phosphate 0.3 citric acid 0.2 flavoring Agent / Colorant 0.1 The pH of the composition was below 4.0, and a combination of phosphoric acid and citric acid was used to avoid the astringency caused by too much citric acid.

Example IV A nutritional stick composition according to the present invention having the following composition was prepared.

[0056]

TABLE 4 Ingredient Amount Vitamin A 5000.0 IU Vitamin D ₃ 400.0 IU Vitamin E 50.0 mg Vitamin K ₁ 0.1 mg vitamin B ₁ 2.4 mg Vitamin B ₂ 2.6 mg Vitamin B ₆ 2 .2 mg Nyacin 30.0 mg Pantothenic acid 10.0 mg Vitamin C 10.0 mg Biotin 0.225 mg Folic acid 400.0 mg Vitamin B ₁₂ 9.0 mg B-carotene 1.5 mg Calcium 250 mg Phosphorus 250 mg Magnesium 200 mg Sodium 15 mg Potassium 150 mg Iron 15.0 mg Zinc 22.5 mg Manganese 3.5 mg Copper 2.5 mg Fluoride 2.5 mg Molybdenum 300 mg Chromium 150 mg Iodine 100 mg Selenium 50 mg RNA-yeast extract 2.0 g L-phosphate-arginine 4.0 g (the daily dose is 60 g In which was) Example V 13.8 ounce purine mixture (lemon Derumaku -
Quick by blending the ^R pudding mix) 8 oz arginine phosphate, it could be prepared pudding composition according to the present invention. Then 2 quartzes of milk were added and mixed. The pudding composition was stored refrigerated until used. The pH of the purines was about 4-5. A 3 ounce purine intake provided 5 grams of arginine.

Example VI A yogurt composition according to the invention could be prepared by thoroughly mixing 2.0 ounces of arginine phosphate with one cup amount of fruit formulation. One quartz of plain yogurt was added and mixed gently. Ingestion of 4 ounces gave 5 grams of arginine.

Example VII A dry powder nutritional composition having the following composition was prepared.

[0059]

TABLE 5 Ingredient Amount (wt%) Sample A B C Fructose 45.0 38.0 41.0 concentrated whey protein 19.0 19.0 19.0 Encapsulated Fish Oil 17.0 17.0 17.0 Oil 8.0 8.0 8.0 Citric acid 0 7.0 4.0 Vitamin / minerals / RNA 5.0 5.0 5.0 L-arginine 5.0 5.0 5.0 Flavoring agent 1 A liquid sample of the above composition was prepared by mixing 61 grams of powder with 1.0 fluid 1.0 ounces of water. The pH of Sample B and Sample C were 4.4 and 5.6, respectively. Sensory evaluations were performed using a panel of 30 related elements that evaluated the taste of the samples on a scale of 1-3 (1 = most preferred taste, 3 = most unfavorable taste) for three samples. A graded sum score for each of the samples was calculated and analyzed using the Friedman test and Fisher's least significant difference step. The results are shown in Table II below.

[0060]

Table II Sample pH Grade Total Score A 9.6 77 B 4.4 56 C 5.6 47 The results show that Samples B and C, which have relatively low grade total scores, are significantly better than Sample A. It was good.

Example VIII A dry powder nutritional composition was prepared as in Example II. The pH of this sample was 4.4.

A liquid nutritional composition having the following composition was produced.

[0063]

[Table 7] Ingredients (% by weight) Deionized water 76.0 Maltodextrin 14.0 Casemate 5.0 Arginine 1.0 MCT / Sunflower oil 1.5 Fish oil 1.0 Citric acid 0.4 Vitamins / minerals / RNA 1.1 The pH of this sample was 7.3.

Sensory evaluation was performed on two samples using a panel of 6 related elements. Panelists evaluated the samples for overall preference. The nutritional composition having a pH of 4.4 was considerably preferred over the composition having a pH of 7.3.

The main features and aspects of the present invention are as follows.

1. In an orally ingestible nutritional composition with improved taste and mouthfeel containing low pH forms of amino acids, the amino acids are associated with the synthesis of arginine, valine and polyamines. ) The composition selected from the group consisting of compounds.

2. The composition of claim 1 wherein the low pH form of the amino acid is a hydrated or unhydrated salt having a pH of less than 7 when dissolved in water.

3. The nutritional composition according to 1 or 2 above, wherein the amino acid is selected from arginine, valine and ornithine.

4. The low pH form is phosphate, citrate,
1- above selected from the group consisting of acetate, maleate, tartrate, fumarate, adipate, lactate or mixtures thereof, wherein the salt is in hydrated or unhydrated form 3. The nutritional composition of 3.

5. The nutritional composition according to 4 above, wherein the salt is phosphate or a mixture thereof with citrate.

6. The nutritional composition of 5 above, wherein the phosphate is a mono-phosphate.

7. The above 1-, wherein the composition is a dry powder
6. A nutritional composition of 6.

8. The composition is a water-based liquid formulation (fo
The nutritional composition according to 1-6 above, which is rmulation.

9. The nutritional composition of claim 8 wherein said liquid formulation has a pH of about 3 to about 7.

10. The nutritional composition of claim 9 wherein said liquid formulation has a pH of about 3 to about 5.

11. The nutritional composition of 1-10 above, comprising a nuclear substrate source and a polyunsaturated fatty acid.

12. The above 11 wherein the nuclear substrate source is RNA
Nutritional composition.

13. The nutritional composition according to the above 11-12, wherein a fatty acid is encapsulated.

14. The above-mentioned 11-13, wherein the fatty acid contains omega-3 and omega-6 polyunsaturated fatty acids.
Nutritional composition.

15. The composition according to the above 11-14, wherein the fatty acid is derived from fish oil.

16.a) Low pH of about 3 to about 50 grams
Form of arginine, b) about 0.1 to about 4 grams of RNA, c) about 0.1 to about 20 grams of omega-3 polyunsaturated fatty acids, d) about 0.1 to about 20 grams of omega-. 6. The nutritional composition according to the above 11-15, which comprises 6 polyunsaturated fatty acids.

17.1 about 750 to about 35 in a unit dose
The nutritional composition of 11-16 above, which provides an energy supply of 00 kcal / day.

18. A carbohydrate source that provides about 40 to about 70% of the total energy supply of the composition, about 15 to about 30.
18. The nutritional composition as defined above, comprising a nitrogen source to provide a% and a fatty acid source to provide about 15 to about 30%.

19. A nutritional composition as described in 18 above which contains one or more nutritional or artificial flavoring agent (s) selected from the group consisting of lemon, lime, orange, peach, pineapple and raspberry.

20. Oral containing amino acids internally containing low pH form amino acids selected from compounds related to the synthesis of arginine, valine and polyamines as defined in 1-6 above. For improving the taste and organoleptic properties of an ingestible nutritional composition.

21. The method according to 20 above, wherein the nutritional composition contains encapsulated polyunsaturated fatty acids.

Continuation of the front page (51) Int.Cl. ⁵ Identification number Office reference number FI technical display location A61K 47/12 L 7433-4C

Claims (2)

[Claims] 1. An orally ingestible nutritional composition having improved taste and mouthfeel comprising low pH forms of amino acids, wherein the amino acids are related to the synthesis of arginine, valine and polyamines. The composition selected from the group consisting of: 2. Arginine as defined in claim 1,
Improving the taste and organoleptic properties of orally ingestible nutritional compositions containing amino acids internally containing low pH forms of amino acids selected from compounds related to the synthesis of valine and polyamines Method.